Easy 30-minute meals don't get better than this marry me chicken recipe. Chicken breasts are coated in a sun-dried tomato sauce that's thick, rich, and creamy.
C. W. NewellYields: 4 - 6 serving(s)Prep Time: 15 minsTotal Time: 30 minsSavePrintThis is a recipe that would make someone, maybe your very own Marlboro Man, drop to one knee over. It's ready in about half an hour, and the creamy tomato sauce is absolutely dream-worthy. The sun-dried tomatoes really make it, and heavy cream and parmesan are always a good idea. Go forth and conquer dinnertime, friends. This is one of the best chicken dinner recipes of all time (and that's really saying something, because I love an easy chicken dinner). Even if it doesn't end in a proposal, it will definitely leave everyone at the table full and happy!
The idea is that the chicken is so unbelievably good, it could cause a person to propose to the cook right there on the spot. Different versions have been floating around the internet for some time now, but the original Marry Me Chicken recipe came from Delish. I love that this rendition only takes 30 minutes and is made with pantry and fridge staples. It's easy to whip up for family meals any night of the week!
Dry chicken? Not here... not now... not ever, folks. With a few simple steps, you can ensure your chicken never dries out. The first is to slice the chicken into even cutlets. If needed, grab a meat mallet (or even a rolling pin or heavy skillet) and pound the chicken out a little until it's uniform. Next, cook the chicken over moderate heat. (High heat will dry things out.) Last but not least, use a meat thermometer. The chicken is done when it reaches an internal temperature of 165°F. Continuing to cook it longer than that can leave the chicken dry and stringy.
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Prepare the chicken breasts: Starting from the thickest end, slice each chicken breast in half horizontally to end up with a total of 8 cutlets. Season both sides of the chicken with salt and pepper, to taste.
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Spread the flour in a shallow dish. Working with 1 cutlet at a time, dredge the chicken in flour, shaking gently to remove the excess and transfer to a plate.
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Heat a large skillet over medium-high heat. Add 2 tablespoons butter and 1 tablespoon oil, and let the butter melt. Once the foam has subsided, add the first 4 cutlets to the pan, and cook until golden brown, 4 to 5 minutes per side. Transfer to a clean plate and repeat the process with 2 tablespoons butter, 1 tablespoon oil, and the remaining 4 cutlets. (Do not wipe out the pan between batches unless flour is burning). Reduce the heat to medium-low.
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In the same skillet, melt the remaining 2 tablespoons butter. Add the onion, and cook until it is translucent, about 2 minutes. Add the garlic, red pepper flakes, and tomato paste to the pan. Stir and cook for until the garlic is fragrant and the tomato paste has turned darker in color, 1 minute. Pour in the wine to deglaze the pan, scraping up any brown bits. Let the wine reduce by half, about 2 minutes.
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Stir in the chicken stock, sun-dried tomatoes, and Italian seasoning, and bring to a simmer. Once the sauce is simmering, add the chicken and any accumulated juices back into the pan; cook for 5 minutes. (The sauce should be thickened slightly.) Stir in the cream and parmesan, and let simmer for 5 minutes more to make sure the chicken is tender and all the flavors have melded.
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Top with parsley and extra parmesan, and serve alongside mashed potatoes or any short cut pasta you like.
